|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef stored above hotdogs in lowboy portion of flip top prep unit as well as raw beef and raw chicken stored above limes in RIC. - CDI - PIC corrected storage order by placing raw meats below RTE items. No visible contamination present.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items in WIC holding above 41F (see temperature chart). Per PIC, most items had been moved out of unit for prep between 4-5PM. PIC also stated WIC door is opened frequently between 4-6PM for food prep purposes. - CDI - PIC voluntarily discarded all items holding above 41F that had not been moved for prep. PIC moved all other items holding above 41F used for prep to freezers to rapidly cool. *NOTE: Ambient temperature of unit read 37F. Therefore, EHS believes cold holding issues are related to behavioral issues and not equipment malfunction. Long term compliance follow up visit to be made to assess cold holding in facility.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed no date mark labels on any TCS items stored in WIC. Per PIC, items were all prepped on Monday. EHS allowed PIC to date mark items. - VR - Verification required within 10 days to ensure a date marking system is properly in place. All items lacking a date mark at verification visit will be discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed large package of beef thawing at ambient temperature on drain board of two compartment prep sink upon arrival. Per PIC, beef had been placed there about 15 minutes prior for thawing purposes. - CDI - EHS discussed approved thawing methods options with PIC. PIC directed employee to place beef in tub under cold running water in prep sink to continue thawing. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair. |